Asian, Chicken

Spicy Korean Style chicken and prawn in a flat bread


A take on a spicy Korean dish of chicken and prawns all wrapped in a flat bread.



4 serves

Prep time

5 mins + 45 rising time

Cooking time

30 minutes<br>


  • 500 grams chicken thigh fillets, cut into 2 cm chunks

  • 20 fresh or frozen raw prawns, ( defrosted)

  • 2 tsp sesame oil

  • 1 carrot , cut into thin matchsticks

  • container of leftover cooked rice, reheated

  • 2 eggs, made into a omelette, sliced thin strips

  • 1 cup grated cheese

  • mayonnaise , put on flat bread

  • Marinade
  • 1 1/2 Tbsp hot chilli sauce or Sriracha

  • 1 1/2 Tbsp honey

  • 1 1/2 Tbsp soy sauce

  • flat bread re: bakingbydonna or store brought tortilla


  • To make marinade, combine the sriracha or chilli sauce , soy sauce, honey in a large bowl. Add the chicken and prawns and stir to coat, set aside for 5 minutes for flavours to develop.
  • Heat wok or large fry pan over medium high heat. Add 1/2 teaspoon sesame oil. Drain the chicken , reserving the marinade. Add 1/4 of the chicken to the wok and stir fry for 3 minutes or until cooked through. Repeat with the remaining sesame oil and chicken and cook the prawns.
  • Return chicken to wok with the reserved marinade and bring to the boil. Cook for 2 minutes until it thickens.
  • Cook flat bread on a hot grill for 1 minuted until lightly charred. Put on a plate and covered to keep warm. Repeat to cook remainder.
  • Divide flat bread evenly among serving plate. Spoon over filling and drizzle with mayonnaise or what ever sauce you like. at bread with korean chicken & prawns

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